Name: Best Mushroom Soup with Fresh Cremini Mushrooms
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 1 teaspoon fresh thyme leaves; 1 pound fresh cremini mushrooms, cleaned and sliced; 2 tablespoons all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream; Salt, to taste; Black pepper, to taste; 1 tablespoon chopped fresh parsley or chives (for garnish)

When the weather cools and I’m craving something warm and deeply comforting, I always turn to this Best Mushroom Soup with Fresh Cremini Mushrooms. It’s rich, creamy without being heavy, and bursting with umami flavor thanks to a generous amount of sautéed mushrooms. Every spoonful feels like a hug—earthy, savory, and perfectly seasoned. And the best part? It’s simple enough to whip up on a weeknight but impressive enough to serve at a dinner party.

I’ve made countless versions of mushroom soup over the years, but this one is my favorite. The fresh cremini mushrooms add a meaty texture that makes the soup feel hearty and satisfying. With a splash of cream, fresh herbs, and just the right balance of seasoning, it turns into a soul-soothing dish you’ll want to make again and again.

Why You’ll Love This Best Mushroom Soup with Fresh Cremini Mushrooms

Deep, savory mushroom flavor thanks to fresh cremini mushrooms
Creamy and luxurious without being too heavy
Ready in under an hour—perfect for a cozy dinner
Flexible enough to be made vegetarian or vegan
Ideal for meal prep and freezer-friendly

What Kind of Mushrooms Should I Use?

For this recipe, I love using fresh cremini mushrooms (also known as baby bella mushrooms) because they have a deeper flavor than white button mushrooms and a meaty texture that holds up beautifully in soups. If you can’t find cremini, you could use white button mushrooms, portobello caps (chopped), or even a mix of wild mushrooms for an extra boost of earthy complexity.

Options for Substitutions

Vegan Version: Use coconut cream or any unsweetened plant-based cream alternative and substitute butter with olive oil or vegan butter.
Gluten-Free: Swap out any thickening agents like flour for cornstarch or gluten-free flour.
Add Protein: Stir in cooked shredded chicken or white beans for a heartier meal.
Herbs: Thyme and rosemary are classics here, but tarragon or sage also work beautifully.
Broth: Vegetable broth keeps it vegetarian, but you can use chicken or beef broth for a richer flavor profile.

Ingredients for This Best Mushroom Soup with Fresh Cremini Mushrooms

Fresh Cremini Mushrooms – The heart of this recipe. They bring an earthy richness and meaty texture that makes the soup feel hearty and flavorful.
Butter – Adds a silky base and helps to sauté the mushrooms, onions, and garlic until golden and aromatic.
Onion – Yellow or white onion works well here, providing sweetness and depth.
Garlic – Infuses the soup with warmth and aromatic flavor.
Fresh Thyme – Lends a bright herbal note that balances the umami of the mushrooms.
Vegetable or Chicken Broth – Forms the soup’s base; vegetable broth keeps it vegetarian while chicken broth deepens the savory notes.
Heavy Cream – Adds richness and creaminess without overpowering the mushroom flavor.
All-Purpose Flour – Helps to thicken the soup and give it a luscious, spoon-coating texture.
Salt and Pepper – Essential for seasoning and enhancing all the other flavors.
Olive Oil – Used alongside butter for sautéing, adding another layer of richness.
Fresh Parsley or Chives (for garnish) – Adds a burst of freshness and color just before serving.

Step 1: Clean and Slice the Mushrooms

Wipe the mushrooms clean with a damp paper towel (avoid soaking them in water). Trim the stems if needed and slice them evenly to ensure they cook at the same rate.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add the chopped onions and sauté until translucent, about 4–5 minutes. Stir in the garlic and thyme, cooking until fragrant.

Step 3: Brown the Mushrooms

Add the sliced mushrooms to the pot and cook until browned and their moisture has evaporated—this can take 8–10 minutes. Don’t rush this step, as it builds deep flavor.

Step 4: Add Flour for Thickness

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste. This step is key for a creamy texture.

Step 5: Pour in Broth and Simmer

Slowly pour in the broth, stirring constantly to prevent lumps. Bring to a gentle boil, then reduce the heat and let the soup simmer for 15–20 minutes to allow the flavors to develop and thicken slightly.

Step 6: Blend (Optional)

For a smoother soup, use an immersion blender to partially blend it while keeping some mushroom pieces intact. Alternatively, blend half the soup in a blender and return it to the pot.

Step 7: Stir in the Cream

Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, ensuring the soup is warm but not boiling. Taste and adjust seasoning with salt and pepper.

Step 8: Garnish and Serve

Ladle the soup into bowls, top with fresh herbs and sautéed mushrooms if desired. Serve with toasted bread or croutons for added crunch.

How Long to Prepare the Best Mushroom Soup with Fresh Cremini Mushrooms

Prep Time: Most of the preparation involves slicing mushrooms, chopping aromatics, and gathering your ingredients. This takes about 15–20 minutes, especially if you’re being thorough with cleaning and slicing the cremini mushrooms evenly.

Cook Time: The cooking process takes around 35–40 minutes, depending on how long you allow the mushrooms to caramelize and the soup to simmer. All in all, you can expect this soup to be ready in under an hour from start to finish.

Tips for Perfect Mushroom Soup

Use a mix of butter and olive oil for a deeper flavor base.
Don’t overcrowd the pot when sautéing mushrooms—they need space to brown instead of steam.
Brown the mushrooms well; this is where much of the flavor develops.
Blend only part of the soup for a rustic texture—unless you prefer it completely smooth.
Always season in layers: when sautéing, simmering, and at the end.

Watch Out for These Mistakes While Cooking

Skipping the browning step: Mushrooms won’t develop their full flavor unless properly browned.
Boiling after adding cream: This can cause the cream to curdle. Keep the heat low at this stage.
Using watery mushrooms: Mushrooms should be dry when they go into the pot to avoid steaming.
Adding all the salt at once: Taste as you go to prevent over-seasoning.
Over-blending: If you want texture, don’t fully purée the soup.

What to Serve With Best Mushroom Soup with Fresh Cremini Mushrooms?

1. Crusty Garlic Bread

The soup begs for something to dip—garlic bread is perfect with its crispy texture and buttery finish.

2. Side Green Salad

A light mixed greens salad with a vinaigrette helps balance the richness of the soup.

3. Grilled Cheese Sandwich

Creamy mushroom soup and melty grilled cheese are a timeless, comforting combo.

4. Roasted Vegetables

Add color and nutrients with a tray of simply roasted carrots, parsnips, or Brussels sprouts.

5. A Glass of Red Wine

A medium-bodied wine like Pinot Noir complements the earthy tones of the mushrooms beautifully.

Storage Instructions

Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen it if needed.

Freezer: This soup freezes well, especially if you hold off on adding the cream until reheating. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat and stir in fresh cream.

Estimated Nutrition

Per 1 serving (based on 6 servings total):

Calories: 260
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 16g
Fiber: 2g
Protein: 6g
Sugar: 4g
Sodium: 620mg

Frequently Asked Questions

How can I make this soup vegan?

Use plant-based butter, swap heavy cream for coconut milk or cashew cream, and stick with vegetable broth.

Can I use dried mushrooms?

Yes, rehydrate them in warm water, chop, and add them alongside fresh mushrooms for more depth.

Can I freeze this soup?

Absolutely! Just leave the cream out until you’re ready to reheat and serve.

How do I make it thicker?

You can add a bit more flour or let it simmer uncovered to reduce. Blending part of the soup also helps thicken it.

What herbs go best with mushroom soup?

Fresh thyme, rosemary, parsley, chives, or even a little sage all pair beautifully.

Conclusion

This Best Mushroom Soup with Fresh Cremini Mushrooms is a bowl full of comfort and earthy richness that’s easy to make and endlessly customizable. Whether you serve it as a main dish or a cozy starter, it’s guaranteed to warm you from the inside out. Creamy, flavorful, and full of real ingredients, this is one recipe that deserves a permanent spot in your winter meal rotation.